Ingredients:

  • 5 lbs Sirloin or Ribeye Steak, trimmed and cut into 1-inch cubes
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 Tbsp Neutral Oil (Canola or Vegetable)
  • ⅓ cup Honey
  • ¼ cup Low Sodium Soy Sauce
  • 4 cloves Garlic, minced finely
  • 1 Tbsp Apple Cider Vinegar or Rice Vinegar
  • 1 tsp Fresh Ginger, grated or finely minced
  • 1 tsp Cornstarch mixed with 1 Tbsp cold water (slurry)
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 2 Tbsp Fresh Green Onions, sliced thinly, for garnish

Instructions:

  1. Pat the steak cubes thoroughly dry with paper towels. Season generously with salt and pepper.
  2. Combine the glaze ingredients: In a small bowl, whisk together the honey, soy sauce, minced garlic, vinegar, and grated ginger. Set aside.
  3. Sear the steak: Heat the oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Add steak in a single layer (work in batches if necessary) and sear undisturbed for 1.5 to 2 minutes per side until a deep brown crust forms. Remove steak from the pan and set aside.
  4. Build the sauce: Reduce the heat to medium-low. Pour the reserved honey-garlic mixture into the hot pan, scraping up any browned bits (the fond). Let it simmer gently for 30 seconds.
  5. Thicken the glaze: Whisk the cornstarch slurry one last time, then pour it into the simmering sauce while stirring constantly. Cook until the sauce bubbles and thickens noticeably, coating the back of a spoon (about 1 minute).
  6. Toss and Finish: Return the seared steak bites to the pan. Toss gently but quickly until every piece is evenly coated in the sticky glaze. Cook for just 30–60 seconds to reheat the meat without overcooking it.
  7. Serve immediately, transferring to a serving platter. Garnish liberally with toasted sesame seeds and sliced green onions.